Spring has officially arrived and Easter is around the corner so I thought it was time for a little Bunny Fun!
Anyone that knows me is aware that I love bunnies, I have them scattered all over my home in whimsical ways. When my children were tiny I started a tradition of making my pretty bunny cookies every year as Easter approached and now I look forward to this creative ritual more than they do!
This task demands a sturdy sugar cookie dough that will stand up to all of the handling necessary to decorate it. Royal icing is used to embellish cookies like this because it holds it’s shape so well and it dries to a hard satiny finish.
To get my bunnies ready to hop on out into the world I like to wrap them in clear cellophane bags, I add a little Easter grass, a few foil wrapped eggs and this year even a carrot cookie for a snack in case he gets hungry!
Friends and neighbors be watching…there may be a little bunny coming your way!
Sturdy Sugar Cookie
4 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter
2 teaspoon vanilla extract
In a large bowl sift dry ingredients together. Using an electric mixer, cream butter and sugar on medium speed for about 2 minutes, until light and fluffy. Add eggs one at a time. Add vanilla. Add dry ingredients slowly until combined. Separate dough into 2 gallon zip locks. Flatten dough and refrigerate for 30 minutes. Preheat oven to 325 degrees. Turn dough out on to a floured surface and roll out dough to 1/8 inch thickness. Cut out shapes and bake on greased cookie sheet for 13-15 minutes.
2 ½ tablespoons meringue powder
¼ cup warm water
2 cups powdered sugar
1 tablespoon lemon juice.
In a small bowl, mix meringue powder and warm water stirring until powder is dissolved. Using an electric mixer, beat meringue powder mixture until stiff peaks form, about 3 minutes. Add sugar and lemon juice and beat another minute. If icing is to stiff add more liquid, if icing is to runny, beat a little longer.